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Food you can feel good about

Blender Banana Bread

breakfast, brunch, snacks / by

Photography and Styling by Elisha Sewell

Banana bread is a great breakfast or snack during these transitional, Fall days. It is comforting and just-the-right-amount of sweet.

And it couldn’t be any easier to make. Add all the ingredients to a blender, blend, and bake!

Blender Banana Bread

  • 3 small overripe bananas (270 grams)
  • 1/2 cup (115 grams) organic cane sugar
  • 3 eggs
  • 1/2 cup (132 grams) Justin’s Vanilla Almond Butter
  • 1 Tbsp (15 grams) vanilla extract 
  • 1 1/2 cup (200 grams) almond flour 
  • 1/4 cup (32 grams) tapioca flour
  • 1/2 tsp (3 grams) baking soda
  • 3/4 tsp (5 grams) sea salt
  • 1 1/2 tsp (6 grams) baking powder

Directions:

  1. Preheat the oven to 350F. Grease a loaf pan with palm shortening or avocado oil. Line the loaf pan with parchment paper. 
  2. Add all of the ingredients, in the order listed, to a high powered blender.
  3. Blend until smooth. Scrape down the sides of the blender and pulse until smooth if necessary.
  4. Pour the batter into the bread pan and smooth out until even. 
  5. Bake for 50-60 minutes. (Cover with foil if the bread is browning too quickly, probably after 40-45 minutes.)
  6. Allow to cool in the pan for 10 minutes. Remove the banana bread from the pan. (Cool for 20-30 more minutes to make the bread easier to slice.)
  7. Slice and serve with grass-fed butter if desired.

This banana bread gets a delicious, caramelized crust when toasted. To toast the banana bread simply line a baking sheet with parchment paper. Lay slices of banana bread on the baking sheet and toast them in a 400F oven for 10 minutes on one side and about 2 minutes on the other side. Top with grass-fed butter and enjoy!

Test Kitchen Notes:

Adding the ingredients in the order listed creates a very smooth batter. It also keeps the dry ingredients from clumping up and sticking to the sides of the blender. 

I like to reserve 1 banana and add it at the very end; it is not necessary but it gives the banana bread a little more texture. I break apart the last banana, add it to the blender, and pulse the blender a few times.

You can substitute the cane sugar with coconut sugar, brown sugar, or Lakanto Monk Fruit Golden Sweetener (for a low-sugar option).

This banana bread is not overly sweet. If you like a sweeter banana bread, you can add another 1/4 cup of sugar.

You can use any almond butter that you like, but Justin’s Vanilla Almond Butter is my favorite in this bread. Justin’s Vanilla Almond Butter has cocoa butter and palm shortening in the almond butter, giving the banana bread more depth of flavor and a better structure. If you choose a different almond butter, you may want to increase the sugar slightly.

Making this banana bread is so simple and easy! Put your blender on a food scale, measure the ingredients directly into the blender, blend, and bake! If you are measuring with measuring cups instead of a scale, pack the almond flour into the measuring cups to get closer to 200 grams.

This bread can be sliced and frozen for a month. Simply thaw and rewarm the banana bread.